Fats and amino acids in broiler rations

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Abstract
A series of experiments has been carried out to establish the extent to which the inclusion of a source of unsaturated fatty acid (soyabean oil) in a more saturated fat (beef tallow) resulted in a synergistic relationship in terms of the usefulness of the resultant fat in feeding. In the evaluation of fat the importance of the greater sensitivity of digestibility measurements as opposed to growth records is emphasised. It has been shown that the inclusion of 5 per cent soyabean oil in a beef tallow preparation will increase the digestibility from around 75 per cent to 87 per cent. Values for the digestibility of various fats available for poultry feeding have been determined.